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Lemon Meringue Tart

17/11/2023

The lemon meringue tart, or lemon meringue pie, is a delicious dessert that has its roots in British pastry, but I won’t hesitate to give you an Italian twist as I tell you about this recipe.

Ingredients

For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold butter
  • 150 g of icing sugar
  • 1 large egg
  • Grated zest of 1 lemon
  • 1 pinch of salt

For the lemon curd:

  • 150 g of granulated sugar
  • 3 eggs
  • 100 ml of lemon juice (preferably from untreated lemons)
  • Grated zest of 2 lemons
  • 1 tablespoon of cornstarch
  • 50 g of butter

For the meringue:

  • 3 egg whites
  • 150 g of granulated sugar
  • 1 pinch of salt

Preparation

For the shortcrust pastry:

  1. In a bowl, mix the flour with the icing sugar and salt.
  2. Add the cold butter cut into pieces and quickly work the mixture until it becomes sandy.
  3. Add the egg and lemon zest, and knead the dough until it forms an even ball.
  4. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for about 30 minutes.
  5. Preheat the oven to 180 °C.
  6. Roll out the shortcrust pastry into an even layer and use it to line a previously buttered and floured tart pan.
  7. Prick the base with a fork, cover with baking paper and weights (like dry beans), and blind bake for about 15 minutes.
  8. Remove the paper and weights and bake for another 5-10 minutes until golden. Allow to cool completely.

For the lemon curd:

  1. Whisk the eggs with the sugar, lemon juice, and zest in a saucepan.
  2. Add the cornstarch and heat over medium heat, stirring constantly until the mixture thickens.
  3. Remove from the heat and incorporate the butter until a smooth cream is obtained.
  4. Pour the lemon curd into the tart base and let cool.

For the meringue:

  1. Beat the egg whites with a pinch of salt until frothy.
  2. Gradually add the sugar, continuing to whip until a firm and glossy meringue is obtained.
  3. Spread it over the lemon curd using a spatula or a pastry bag to create decorative peaks.
  4. Bake at 120 °C for 15 minutes or use a kitchen torch to brown the meringue.

Curiosity

Lemon Meringue Pie is widespread in English-speaking countries but in Italy can be found in variations without meringue, known as lemon tart. The meringue adds a soft texture and sweetness that balances the lemon’s acidity, making this dessert a perfect balance of textures and flavors.

Lemon Meringue Tart